Grilled Spare Rib, Black Bean Salad with Fennel and Pickled Carrot and Esporão Colheita Red

Grilled Spare Rib, Black Bean Salad with Fennel and Pickled Carrot and Esporão Colheita Red

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Ingredients (3 to 4 people)

  • Meat:
  • 700 g of spare rib
  • 3 tablespoons of soy sauce
  • 2 tablespoons of tomato pulp
  • 2 tablespoons of sugar
  • 1 garlic clove, diced
  • 3 small chili peppers, diced
  • 2 bay leaves
  • 1 tablespoon of paprika
  • Black pepper, to taste

  • Pickled carrot:

  • 3 medium carrots
  • ½ teaspoon of cumin powder
  • 250 ml cider vinegar
  • 250 ml water
  • 110 g sugar
  • 2 tablespoons of coarse salt

  • Salad:

  • 520 g black beans, boiled
  • 1 handful of fennel sprigs, finely chopped
  • 1 medium onion, finely diced
  • 2 garlic cloves, crushed until making a paste
  • 1 long chili pepper, sliced
  • Olive oil
  • Fleur de sel, to taste
  • Black pepper, to taste


Begin by preparing the meat which should marinate overnight, as well as the pickled carrot.

Place the meat in a container and combine it with the rest of the ingredients. Store in the fridge overnight.

For the pickles, peel the carrots using a peeler. Then, still using the peeler, slice the carrot into long, thin slices. Prepare a glass container with a lid and place the cumin powder and carrot inside. In a saucepan, heat the vinegar, water, sugar, and salt. Bring this liquid to a boil and pour over the carrot. Stir well to blend the cumin and store it in the fridge overnight.

Combine the black beans and fennel, onion and garlic paste, chili pepper, drizzle with olive oil to taste, and season with fleur de sel and black pepper.

Grill the spare rib on a hot griddle but, once placed on the griddle, let it cook slowly on lower heat to prevent burning too quickly. The meat should caramelize due to the soy sauce and sugar. Turn over occasionally, remove from the heat when cooked, and cut into strips.

Serve the meat with black bean salad and pickled carrot.


Photograph and recipe by Filipe Lucas Frazão.